Ingredients
6 Malpeque Oysters, shuck, retain bottom shell
15 ml (1 tbsp) PC unsalted butter
1 Shallot, minced
60 ml (2 oz) white wine (dry)
120 ml (4 oz) cream (35%)
25 ml (2 tbsp) PC Pommary Mustard (grainy French)
Salt and Pepper to taste
15 ml (1 tbsp) fresh parsley, chopped

Directions 
Pre-heat oven to 200°C(400°F). Place butter in a small, heavy saucepan, and 
gently ‘sweat’ the shallots until translucent. Add white wine and increase the 
heat, then add the cream and reduce slightly. Remove from the heat and add 
the mustard to the sauce. Place oyster back in the bottom shell and spoon 
sauce over. Bake 4-6 minutes until golden. Serve hot. Serves 1.

Source: peishellfish.com